This recipe is also from Daniel Boulud's "Braise" cookbook, which I love. They are the suggested accompaniment to the Ropa Vieja recipe I just posted.
Fried Sweet Plantains
1/4 c. canola oil
2 very ripe plantains, sliced 1/2 inch thick (they should be nearly black all over- Jeff says try for soft and sticky ones)
Coarse sea salt or kosher salt
Heat 1/2 the oil in a skillet. Add 1/2 the plantains (they must all fit in one layer). Fry until dark golden brown on both sides.
Drain on plate lined with paper towels. Season with salt.
Repeat for remaining plantains.
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